Steamed to Death (32 page)
Authors: Peg Cochran
Tags: #Fiction, #Mystery & Detective, #Cozy, #Amateur Sleuth, #Women Sleuths, #General
Recipes
“Magic” Omelet
This is an easy way to have breakfast cooking while you’re in the shower!
2 eggs
2 tablespoons chopped onion
2 tablespoons chopped red or green peppe (or combination)
2 mushrooms, sliced
2 tablespoons low-fat cheese, grate (cheddar, Swiss or your favorite)
1 heavy-duty gallon-size ziplock bag
Bring a medium pot of water to a boil. Crack the eggs into the ziplock bag and add the remaining ingredients (or your favorite omelet fixings). Close the bag securely and “squish” the ingredients together, breaking up the eggs. Carefully place the bag in boiling water and boil for 13 minutes. Remove the bag from the water, roll the omelet from the bag onto a plate, top with salt and pepper to taste and enjoy!
1 serving, 190 calories
For a festive brunch, set out quantities of omelet ingredients. Have each guest label their bag with their name in permanent marker and choose their ingredients. Place all bags in a large pot of boiling water for 13 minutes, then serve.
Smoky Chipotle Chili
This is a rich-tasting, smoky chili with the addition of a “secret” ingredient—chocolate! The chocolate adds depth, and the dried chipotle chili (a smoked jalapeno) adds the smokiness. It is on the thick side, so if you prefer your chili to be closer to a soup, add water. To make it “de-liteful,” I’ve used ground turkey. Feel free to substitute lean ground beef if you prefer. I like a combination of beans—feel free to substitute your favorites.
1 medium onion, chopped
2 garlic cloves, pressed
1 tablespoon extra-virgin olive oil
1.25 pounds lean ground turkey
2 ½ tablespoons chili powder
2 teaspoons unsweetened cocoa powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt or to taste
1 28-ounce can diced tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 dried chipotle chili
Sauté the onions and garlic in the extra-virgin olive oil over medium heat until the onion softens. Add the turkey and cook, stirring occasionally, until browned. Add the remaining ingredients (bury chipotle chili in the pot) and simmer for 30 minutes.
Top individual servings with low-fat sour cream and low-fat grated cheese, if desired.
Makes 10 servings, 235 calories per serving, not including toppings.
Tilapia à la Provençal
1 tablespoon extra-virgin olive oil
2 garlic cloves, crushed
1 small onion, diced
1 14.5-ounce can diced tomatoes
¼ cup white wine or vermouth
½ teaspoon herbes de Provence
Salt and pepper to taste
2 tilapia fillets (or other mild white fish), approximately 6 ounces each
In a medium sauté pan, heat the olive oil over medium heat. Add the garlic and diced onions and sauté 3 to 4 minutes until translucent.
Add the tomatoes and sauté briefly. Add the wine or vermouth and bring to a boil for 30 to 60 seconds to burn off the alcohol. Stir in the herbes de Provence and salt and pepper to taste. Simmer on low for 5 minutes.
Place the fish on top of the tomato mixture and spoon some tomatoes over the fillets. Cover and simmer gently until the fish is opaque and cooked through, approximately 5 to 7 minutes depending on the thickness.
Serve over rice or orzo (rice-shaped pasta).
2 servings, 294 calories per serving (not including rice)
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